Ingredients
- Prawns (400g)
- Peanuts (85g)
- Chili (3 large)
- Water Chestnuts (450g)
- Soy Sauce (2 tbsp)
- Brown Sugar (1 tbsp)
- Tomato Puree (1 tsp)
- Corn Flour (1 tsp)
- Caster Sugar (1 tsp)
- Garlic Cloves (6 cloves)
- Sunflower Oil (2 tsp)
- Ginger (to taste)
Instructions
Steps
- In a bowl, combine cornflour and 1 tablespoon of soy sauce. Add the prawns and mix well, then let them marinate for 10 minutes.
- In another bowl, whisk together vinegar, the remaining soy sauce, tomato purée, brown sugar, and 2 tablespoons of water to create the sauce.
- Heat a large frying pan or wok until it's very hot, then pour in 1 tablespoon of sunflower oil. Add the marinated prawns and fry until golden and slightly curled, then remove them from the pan.
- In the same pan, add the remaining oil, then toss in peanuts, chillies, and water chestnuts. Stir-fry for about 2 minutes until the peanuts start to turn golden.
- Add minced ginger and garlic to the pan, frying for an additional minute.
- Return the cooked prawns to the pan along with the prepared sauce. Simmer for 2 minutes until the sauce thickens slightly.
- Serve hot, ideally with rice for a complete meal.